Rice with black beans (Moros y Cristianos)

• For 4 people
• Preparation time : 60 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Rice
  • White rice : 1 cup
  • Water : 2 cups
  • Olive oil : 1 tablespoon
  • Salt : 1 teaspoon
• Black Beans
  • Black beans : 1 can
  • Onion : 1 medium-sized
  • Green bell pepper : 1 medium-sized
  • Garlic cloves : 2 cloves
  • Cumin : 1 teaspoon
  • Oregano : 1 teaspoon
  • Bay leaf : 1 leaf
  • Salt : 1/2 teaspoon teaspoon
  • Black pepper : 1/4 teaspoon teaspoon
  • Olive oil : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Cook the Rice
• In a medium-sized saucepan, add the rice, water, olive oil, and salt.
• Bring the mixture to a boil over high heat.
• Reduce the heat to low, cover the saucepan, and let the rice simmer for 15-20 minutes or until all the water is absorbed and the rice is cooked.
• Prepare the Black Beans
• Drain and rinse the black beans from the can.
• In a large skillet, heat the olive oil over medium heat.
• Add the chopped onion, green bell pepper, and minced garlic cloves to the skillet. Sauté until the vegetables are softened.
• Stir in the black beans, cumin, oregano, bay leaf, salt, and black pepper.
• Reduce the heat to low and let the black beans simmer for 15-20 minutes, stirring occasionally.
• Combine the Rice and Black Beans
• Once the rice and black beans are cooked, remove the bay leaf from the black beans.
• Add the cooked rice to the skillet with the black beans.
• Gently mix the rice and black beans together until well combined.
• Cook for an additional 5 minutes over low heat to allow the flavors to meld together.

Tips

• For extra flavor, you can add a splash of lime juice to the black beans before serving.
• This dish pairs well with grilled meats or roasted vegetables.

Information

• Moros y Cristianos is a traditional Cuban dish that combines rice and black beans, representing the cultural fusion of African and Spanish influences in Cuban cuisine.
• This dish is often served as a main course or as a side dish alongside other Cuban dishes.